Summary

Ingredients

• 1 kg ground beef
• 2 medium onion (s), red
• 2 small solo garlic or 3 toes
• 530 g peas and carrots
• 285 g corn
• 2 roll (s) puff pastry
• 125 ml Cremefine, 15%
• 180 ml beef broth
• 1 egg (s)
• 1 tablespoon Worcestershire sauce
• 2 tablespoon tomato paste
• 1 dash liquid sweetener
• 1 tablespoon cornstarch
• plant cream
• salt and pepper
• Maggi
• Paprika powder, noble sweet and hot pink
• butter cheese in slices or sprinkled cheese as desired

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Instructions

1. Chop onions and garlic and sauté in vegetable cream. Add the minced meat and fry until crumbly. Season to taste with salt, pepper, Maggi, paprika, sweet and hot. Lift out the minced meat with a slotted spoon and drain, transfer to a large bowl and set aside.
2. Drain the peas with the carrots and corn. If you like, you can cut the carrots smaller, and also add the vegetables to the bowl.
3. Add the broth, tomato paste, Worcester sauce, sweetener and Cremefine to the frying fat. Bring to the boil briefly, thicken a little with the cornstarch and also add to the bowl.
4. Now spread a baking dish with plant cream, line a roll of puff pastry and pull it up slightly at the edge. Mix the contents of the bowl again well, pour onto the puff pastry and smooth the mixture. Cover with cheese or cheese slices (leave the edges free). Place the 2nd roll of puff pastry on top and press the edges together. Brush the puff pastry with a beaten egg and prick the pastry in several places with a toothpick.
5. Preheat the oven to 220 ° C top / bottom heat and bake the meat cake for about 15-20 minutes until golden brown.